Penguin Random House has acquired The NOPI Cookbook by Yotam Ottolenghi and Ramael Scully.
The collection of more than 120 recipes from Ottolenghi and collaborator and NOPI head chef Scully will showcase the pair’s favourite recipes from the celebrated central London restaurant.
Ebury Press editorial director Lizzy Gray said: “We are delighted to be publishing The NOPI Cookbook, our fifth book with Yotam. Yotam and Scully have brilliantly taken NOPI’s well-loved dishes and carefully tailored them for the home cook. This truly stunning cookbook will provide readers and NOPI fans with a wealth of innovative, delicious recipes including their most popular dish, Burrata with blood orange, coriander seeds and lavender oil.”
Fiona Macintyre of Ebury Press bought world all languages rights, excluding the US, from Felicity Rubinstein at Lutyens & Rubinstein.
Ottolenghi said: “Like all good families, the Ottolenghi delis and restaurants are similar in lots of ways but different in others. NOPI is one of the more recent additions to the family but it’s also the most grown-up or ‘restauranty’ of our restaurants: a little bit sleeker and faster-paced than those born first. The restaurant’s vision continues to embody what we stand for though: to serve food which is inspiring, bold and which makes people smile. The Ottolenghi family continues to grow and the NOPI dishes, menu and cookbook are all the result of an evolving collaboration between NOPI head chef Ramael Scully and myself. It’s the combination of our tastes, backgrounds, culinary heritages and travels – along with, ultimately, a shared passion for food – which has brought the NOPI food about. We are delighted to now be sharing many of the restaurant’s favourite dishes, which have been adapted specifically for the home cook.”
Ebury Press will publish on 10th September 2015.